How to make it

  • Grind garlic, anchovy fillets, horseradish, lemon juice and black pepper into paste.
  • Grate potatoes the squeeze in clean towel to remove excess water.
  • Combine with garlic and anchovy paste and mix well.
  • Top each lamb chop with equal amount of potato mixture pressing on well.
  • Heat oil in nonstick pan over medium high heat.
  • Carefully place half of the lamb chops in pan potato crust side down.
  • Fry until crust is golden brown then turn over carefully and cook 5 minutes longer
  • Remove from pan and season with salt and keep warm while preparing second batch.

Reviews & Comments 6

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  • mel36 8 years ago
    This looks lovely, looking forward to making it.
    Was this review helpful? Yes Flag
  • lunatic 8 years ago
    This looks lovely! As for your technique, is it difficult to keep the potatoe paste on the chops? I will be trying this one soon. Thanks so much for the post!
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    " It was excellent "
    asheats ate it and said...
    Wow wow wow that is all I can think of! This is a winner, one of the best looking recipes I have ever seen posted here!!! I defintly can not wait to try this one!!
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  • chefmeow 9 years ago
    Thanks to you both for your high 5's. You have both posted some great recipes today as well. Yummers.
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  • mountainmama 9 years ago
    Seems some of your ratings aren't taking. I just gave you a five and it took but I don't think the other persons took at all. Great Recipe. Lamb is so good. Great time of year too.
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  • mystic_river1 9 years ago
    Love any lamb but this is special...thank you chef. high 5
    Was this review helpful? Yes Flag

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